mercredi 18 décembre 2013

Christmas came early...

One of my recipes (Green Monster Soup) won a contest and was published in a great magazine: Edible Boston.
If you live around Boston, you can find the magazine in specialty stores. If you don't, you can see the online version HERE (check out p.32).

mardi 3 décembre 2013

Winter Salad

After four Thanksgiving celebrations in one week, I came to the conclusion that Thanksgiving might now be my favorite holiday. First, it’s always around my birthday (Thanksgiving feels like an extension of my birthday). 
Second, Thanksgiving food is amazing.
Third, what's better than long meals with family and friends.

On Thanksgiving # 1, my friend R. made this amazing salad that I recreated for Thanksgiving #3 with W.’s family. 
Now, I will be making this salad all winter long.

- 1 sweet potato, diced in small cubes
- 1 tbs olive oil
- salt & pepper
- arugula (or your favorite lettuce mix)
- ¾ cup feta, diced or crumbled
- seeds of 1 pomegranate
- 15 leaves of mint, finely chopped
- Your favorite homemade balsamic vinaigrette

1 - Heat the oven to 350 F.
2 - Put the potatoes, olive oil, salt & pepper in a bowl. Mix until potatoes are coated.
3 - Cook the potatoes on a baking sheet for 20 mins or until they are tender. Remove form the oven.
4 - When the potatoes are cooled, mix all the ingredients in a large salad bowl.


jeudi 21 novembre 2013


C’est inévitable… À chaque fois que je parle avec mes parents par facetime, on finit toujours par parler de bouffe. Souvent, ça commence avec, « qu’est-ce que tu cuisines ce soir»? Récemment, ma mère a répondu, « une caponata – j’utilise la recette de la di Stasio ».

J’ai cuisiné cette recette super facile lorsque S. (la mère de W.) est venu souper à la maison. Depuis, je l’ai refait à quelques reprises. W. m’a dit que c’est sa nouvelle recette préférée (avant c’était celle-ci).

Je vous recommande de faire une double recette si vous en voulez dans vos lunchs.

Ingrédients (pour 4 personnes)
  •  1 onion, coupé en dés
  • 2 poivrons rouges, coupés en dés
  • 1 aubergine, coupée en dés
  • ½ tasse d’olives vertes
  • ½ tasse d’olives noires
  • 6 tomates, en quartier, épépinées
  • Huile d’olive pour enrober
  • Sel et Poivre
  • ¼ tasse de vinaigre de vin ou balsamique (moitié-moitié)
  • Sucre, une grosse pincée
  • Câpres, au goût (donc, pour moi, 2 c. à table)
  1. Mettre tous les légumes dans un grand bol.
  2. Enrober d’huile.
  3. Ajouter sucre, vinaigre, sel, poivre, câpres. Mélanger.
  4. Mettre au four à 400C pendant 45 mins. Remuer à mi-cuisson.
  5. Servir sur des pâtes.

jeudi 10 octobre 2013

Zucchini Cake

Over a year ago, my colleague A. convinced me to start this blog. She found the name (and created the banner and logo). With that done, I had no choice but to actually put my ideas into action. So, on October 10, 2012, I posted my fist forkchette blog. 

A year later, to celebrate Forkchette's first anniversary, I am sharing a Zucchini cake recipe that I used to cook for A. and my coworkers in Montréal. 

A few fun facts about the past year
4564 Views (and counting) | 22 posts | Most popular post: Courge farcie au quinoa | Readers from: Canada, Latvia, Switzerland (Thanks Aaron!), USA and Israel | 55% of readers use Apple products to get to the blog

Thanks for reading! I'd love to hear what you think!

- 2 cups of flour
- 1 cup of sugar
- 1 ts baking soda
- ¾ ts baking powder
- ¼ ts salt
- ½ cup melted butter
- 2 eggs
- ½ cup orange juice
- 1 ts vanilla
- 2 ts lemon zest
- 2 ts grated ginger
- 2 cups grated zucchini
- ¼ cup mini chocolate chips
- ¼ cup chopped nuts (ideally macadamia nuts) 

  1. Preheat the oven to 350F.
  2. Put all the dry ingredients in a bowl and mix well (flour, sugar, baking soda, baking powder, and salt). Set aside. 
  3. In a separate bowl, beat the eggs. Add the orange juice, lemon zest, ginger, vanilla and butter. Mix well.
  4. Incorporate the dry ingredients to the egg mixture.
  5. Add the zucchini, chocolate chips and nuts.
  6. Pour the mix in a buttered cake pan (or muffin tin).
  7. Cook for 45 mins (30 mins for muffins)

lundi 7 octobre 2013

Green Monster Soup

The title of this post should have been "Cream of Spinach & Fennel", but now that I am officially a Bostonian (having lived here for 16 months), I have to cheer for the local teams (excluding the Bruins).
The color of this soup might be scary, but it's tasty, easy to cook, and very original. It can be made ahead of time and reheated before the next playoff game.
This recipe was first cooked by my mom, who got the recipe from a colleague

  • 1 onion, diced
  • 1 fennel bulb, diced
  • 1 garlic clove, minced
  • 8 cups of fresh spinach
  • ½ cup of chicken bouillon
  • 1 ts of fennel seeds
  • ½ cup cooking cream
  • Salt & Pepper
  • 1 tbs butter (or olive oil)
  1. Heat butter in a soup pan over medium heat. 
  2. Add onion, sauté for 4 mins. Add fennel, sauté for 5 minutes
  3. Add bouillon. Bring to a boil, and reduce to simmer.
  4. Add spinach, fennel seeds, salt & pepper to taste, and simmer for 15 minutes.
  5. Take off the heat. Blend using a hand mixer.
  6. Add cream. Stir.
Go Sox!

jeudi 26 septembre 2013

Gâteau à la citrouille

*** English speaking forkchette readers: use the google translate add-on (right column) to translate this recipe***

Pourquoi changer une recette qui est déjà parfaite? Pour donner raison à W. qui trouve que je mange et cuisine trop de beurre. Oui – j’en mets dans tout!

Donc, après avoir essayé la recette originale de mon amie M. à plusieurs reprises, j’ai décidé de réduire la quantité de corps gras utilisé (de plus de moitié) et j’ai remplacé l’huile par du beurre fondu. J’ai aussi réduit la quantité de sucre, mais rassurez-vous ça ne change rien au goût.

Pour un gâteau dans un moule cheminé
  • 2 t. de farine
  • 3 c. à thé de poudre à pâte
  • 2 c. à thé de bicarbonate de soude
  • ¼ c à thé de sel
  • 2 c. à thé de cannelle
  • Quelques pincées de muscade et de clou de girofle (au goût)
  • 1 ½ t. de sucre
  • ½ t. de beurre fondu
  • 1 c. à thé de vanille
  • 2 t. de purée de citrouille
  • 4 œufs

  1. Dans un bol, mélanger tous les ingrédients secs (sauf le sucre). Réserver.
  2. Battre les œufs. Incorporer le sucre et mélanger jusqu’à l'obtention d'une consistance lisse.
  3. Ajouter la vanille et la citrouille.
  4. Incorporer tranquillement le beurre fondu et refroidi.
  5. Incorporer tous les ingrédients secs au mélange et bien mélanger.
  6. Verser le mélange dans un bol préalablement beurré et enfariné.
  7. Cuire environ 1 heure à 350F.
Délicieux pour le déjeuner!

lundi 23 septembre 2013

Acorn Squash Pasta with Goat Cheese and Arugula

New house, new recipe! 
W’s sister, C, cooked something similar when we visited her last fall. Since squash is in season (and it’s always on sale at this time of the year), I decided to recreate her recipe with a twist. Best of all, this recipe is so easy we can prepare it without being fully unpacked (right now we are using a dresser as our kitchen island)!

Acorn Squash Pasta with Goat Cheese and Arugula

For 2 (+ 1 lunch)

1 Acorn Squash
2 cups of Arugula
½ log of Goat Cheese
½ cup of cooking water (or chicken broth)
½  onion, diced
1 clove of garlic, minced
3 cups of short pasta (small rigatoni)
Pepper (& Salt, if not using Chicken Broth)

  1. Cut Squash in half, and remove the seeds. In an oiled pan, roast the squash in oven at 375 for at least 30/40 minutes. The squash is ready when you can insert a knife through the peel with no resistance.
  2. A few minutes before the squash is ready, boil water and cook pasta according to direction.
  3. Before draining cooked pasta, reserve ½ cup of the cooking water.
  4. In the pot used to cook pasta, melt butter on medium heat. Add onions and cook for 5 minutes. Add garlic, cook for 1 minute.
  5. Add ½ the cooked squash and the goat cheese to the pot. Stir. Add water/broth slowly until the mix is easier to stir and combine.
  6. Add the cooked pasta and the arugula and mix well. Add more water/broth if needed.

The leftover squash can be used to make soup or served as a side dish in another meal!

lundi 5 août 2013

Avocado & Cucumber Soup

Two years ago, W & I went to Mexico on vacation. We discovered a great restaurant, El Tábano, which I would recommend to anyone visiting Tulum. I don’t quite remember what we ate, but I remember everything was delicious. The other day, when it was around 100 degrees in Boston, the cold avocado soup that I ate at the restaurant popped into my mind. It seemed to be the perfect dish to cook on a hot day – mostly because I did not have to actually cook anything.

  • 1 avocado
  • 1 English cucumber, peeled
  • 1 cup of plain yogurt
  • ½ ts ground cumin or fresh mint
  • Salt & Pepper
  • Water

  1. Cut the avocado and the cucumber into cubes and place in the blender. Puree until smooth.
  2. Add the yogurt, blend until incorporated.
  3. Season with cumin, salt and pepper, blend.
  4. If the texture is too thick for your taste, add water until it reaches desired consistency.
  5. If you are not into cumin, replace with fresh mint (10 leaves or so).
Voila!  (Did I mention this was an easy recipe?)

dimanche 30 juin 2013

Key Lime Pie

I know, I have been posting many lemon/lime recipes lately... I promise, this is my last "sour post" post for a while. But since this might very well be the perfect summer dessert, I just had to share the recipe now, before summer is over.

I first ate this refreshing dessert on a warm summer night on Cape Cod. I have no idea where W's mom got the recipe, but she gladly shared it with me. And I have since done the same thing. This photo was actually taken by my friend C, who baked it for some friends (who, I'm sure, also requested this very simple recipe).

The only downside to this pie; you need to make it the night before or the morning of...

For the crust:
  • 1 1/4 cup of Graham Cookies, crushed
  • 2 tbs sugar
  • 5 tbs butter, melted

For the filling
  • 1 can condensed milk
  • 4 egg yolks
  • zest of 2 limes (or more)
  • 1/2 cup fresh lime juice (or more)

  1. Mix all the ingredients for the crust in a bowl. Press in a pie plate. Cook at 350 F during 10 minutes. Let cool.
  2. Beat the egg  yolks.
  3. Add the other ingredients to the yolks. Mix until incorporated.
  4. Poor the filling in the cooled crust. Cook at 350 F during 15 minutes.
  5. Let cool, and refrigerate for at least 8 hours. 

mercredi 26 juin 2013

Les pâtes au citron et au saumon de mon amie C.

Si vous lisez ce blog depuis quelques temps, vous savez assurément que j’adore le citron, en entrée, en plat principal et au dessert. Plus c’est citronné, mieux c’est!

Alors voici une autre recette de pâtes au citron dont m’a parlée mon amie C. lorsqu’elle était de passage à Boston il y a quelques semaines. Très simple à réaliser, cette recette est parfaite pour un soir de semaine.

Pour deux (et un lunch) :
  • 1 lbs de saumon
  • 2 ½ de pâtes courtes de votre choix
  • 1 onion, en lanière
  • 1 courgette jaune, en julienne
  • 1 courgette verte, en julienne
  • ¾ de crème à cuisson 
  • ½  tasse de parmesan
  • ½ c. à thé d’aneth
  • le zeste d’un citron
  • Le jus d’un citron (ou moins)
  • Povre

Le saumon
  1. Cuire le filet de saumon (salé et poivré) au four 15 minutes, à 450 F. Assurer vous de mettre un peu d’huile pour éviter que la peau colle sur votre plat.

Les pâtes
  1. Mettre l’eau des pâtes à bouillir. Faire cuire en suivant les directives sur la boite. Réserver ¼ de tasse d’eau de cuisson pour ajouter à la sauce, au besoin.

La sauce
  1. Faire revenir les oignons dans un peu de beurre à feu doux, au moins 6 minutes.
  2. Ajouter les courgettes, cuire 2 minutes.
  3. Ajouter la crème, cuire 4 minutes.
  4. Ajouter le parmesan, l’aneth, le zeste de citron et le poivre, et laisser cuire à feu très doux jusqu’au moment de servir. Éviter de faire bouillonner la crème.
  5. Au moment de servir, mélanger les pates et la sauce. Une fois les pâtes bien enrobées de sauce, ajouter le jus de citron et mélanger. 
  6. Servir les pâtes et accompagner d’un filet de saumon.
*** I can translate this lemon and salmon pasta recipe, upon request. ***

mardi 11 juin 2013

Chiens Chauds

When W. suggested that we make hotdogs from The Truck Food Cookbook, I was hesitant to agree as I don’t really like hotdogs. However; knowing W’s strong love for hotdogs (that’s all he ate in college) and his failure to suggest anything appealing when I ask him for dinner suggestions, I went along with it.  W and I really enjoyed the other recipes we tried from the book, so I said, “why not?”

We slightly modified the recipe based on the California Dogs from Dogtown Dogs in California. I liked it so much that I was the one who suggested to cook it again! It’s a perfect summer recipe.

Basil Mayonnaise

  • ½ cup of mayonnaise (homemade or not)
  • lots of finely chop basil (at least 1/3 cup)
  • 1 clove of garlic, minced
  • lemon juice
  • black pepper, grounded
Roasted Red Pepper

  • 1 red pepper

  • 4 of your favorite type of hot dogs
  • 4 hot dog buns, toasted
  • 1 avocado, sliced
  • Arugula
  • Dijon mustard
  • 1 red pepper

  1. Mix all five ingredients (mayonnaise, basil, garlic, lemon juice, and black pepper) to make the basil mayonnaise. Set aside.
  2. To make the roasted red peppers, set it in the oven and broil all four sides until the skins burns and bubbles (the skin should blacken), approximately, 3 minutes per side.
  3. Put the pepper in a sealed ziplock bag for at least 15 minutes.
  4. After 15 minutes, the skin should be very easy to peel off. Slice the pepper into long strips. Set aside.
  5. Grill the sausages and the buns.
  6. Once cooked, assemble the hotdogs by spreading basil mayonnaise and Dijon mustard on the bread. Top with arugula, avocado and roasted red peppers.
  7. Enjoy!
P.S. Yes – W. chose the title of this post. 

mercredi 15 mai 2013

Sweet Potato Chili

Chili is one of those dishes that keep you warm in the winter. I probably should have posted this recipe earlier this year, when the weather was much cooler. Because we have been getting sweet potatoes every other week in our organic basket from Boston Organics, I have made this dish almost every other week since January. It is the perfect dish to make on Sunday afternoon, and to reheat for lunches during the week.
This recipe, found on Pinterest, is largely inspired from the blog Milk free Mom.

  • 2 small onions, diced
  • 2 cloves of garlic, minced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 can of tomato paste
  • 1tbs chili powder
  • 1tbs cumin
  • 1 ts coriander
  • 1 ts oregano
  • 2 medium sweet potatoes, cubed
  • 1 can of black beans
  • 1L chicken broth
  • 1 cup of quinoa
  • 1 cup (or more) of frozen corn
  • Optional: Avocado, cheese, cilantro, sour cream.

  1. Heat oil over medium heat and cook the onions for 5 minutes.
  2. Add peppers and garlic, cook for 2 minutes.
  3. Add tomato paste and spices, cook for 2 minutes. Stir.
  4. Add sweet potatoes, beans and broth, cook for 5 minutes. Stir.
  5. Season with pepper.
  6. Reduce heat to medium-low. Add quinoa. Stir. Cook for approximately 25 minutes (or until the broth is absorbed).
  7. With 2 minutes left, add the corn. Stir.
  8. When serving, add cubed avocado, fresh cilantro, cheese and/or sour cream.

samedi 16 mars 2013

Lemon Pasta

Do you have a go-to dish that you enjoy so much you could eat it all the time? Lemon pasta is that dish for me. It is now a staple recipe that I stole from W’s mother (who read it in one of the Barefoot Contessa books). I have never seen the original recipe; I just reproduced it from memory. After cooking it more than 20 times, I am sure that it is now somewhat different than the original.

Lemon, arugula, tomatoes and cheese. Delicious produce that makes a delicious dish!

For two (and two lunches)
  • 400 gr of pasta
  • 1 onion, diced
  • 1 clove of garlic
  • 1 broccoli, cut into florets
  • 1 pint of cherry tomatoes, halved
  • 1 lemon, zested and juiced
  • 250 ml of cream
  • Arugula
  • At least ½ cup of parmesan, grated

  1. Bring a pot of water to boil and cook pasta until al dente.
  2. With a minute left for the pasta, add the broccoli. Drain the pasta and broccoli.
  3. While waiting for the water to boil, start the sauce by heating some butter and cooking the onion on medium heat for 5 minutes.
  4. Add the garlic, cook for 1 minute.
  5. Add the cream and parmesan, and cook for at least 10 minutes on low heat (the cream should thicken). Do not boil. Season with salt and pepper.
  6. Add the arugula, tomatoes, pasta, broccoli, and lemon juice to the sauce. Stir and sprinkle with parmesan.

mercredi 27 février 2013

Pâté Jamaïcain

W. adore lacuisine de rue. Il a un penchant pour les nombreux « food trucks » de Boston, mais il aime bien le merveilleux Grumman78 à Montréal. Il rêve, plus ou moins secrètement, de partir un de ces camions (pour lequel il ferait la gestion et je cuisinerais). Pour sa fête, je lui ai offert un livre (The Truck Food Cookbook) qui recense les meilleurs « food trucks » au États-Unis et présente des recettes.

Évidemment, la première recette que W. voulait essayer se devait d’inclure de la friture(W. est aussi un fan de tout ce qui est « Deep fried »). Et après avoir goûté notre recette, W. m’adit : « On est prêt à se lancer en affaire ».

La pâte
  • 1 ½ tasse de farine
  • 1 c. à thé de poudre à pate
  • 1 c à thé de curry
  • ½ c. à thé de sel
  • du poivre au goût
  • 6 c. à table de beurre, en petits dés
  • 6 c. à table de lait

  1. Mélanger tous les ingrédients secs ensembles.
  2. Incorporer le beurre avec les doigts jusqu’à ce que le mélange soit granuleux.
  3. Incorporer peu à peu le lait, et former une boule de pâte. Reposer la pâte(enveloppée dans une pellicule plastique) au frigo pendant au moins 30 minutes.
  4. Abaisser la pâte au rouleau pour obtenir une épaisseur de 5mm. Découper des cercles d’environ 15 cm de diamètre (une petite assiette).

Le stuffing
  • 1 lb de bœuf haché
  • 1 oignon haché, en dés
  • 1 petite carotte, râpée
  • 1/3 tasse de poivron, en dés
  • 1 c. à thé de thym, 1 c. à thé de curry, 1 c. à thé de Worcestershire
  • ½ tasse de bouillon de bœuf
  • Sel, poivre et Tabasco, au goût
  • Huile pour la friture

  1. Cuire la viande et séparer en petits morceaux. 
  2. Lorsque la viande est presque cuite, ajouter l’oignon, le poivron, la carotte.Cuire 5 minutes.
  3. Ajouter les épices et la sauce, et cuire jusqu’à ce que les oignons et les poivrons soient tendres.
  4. Ajouter le bouillon, amener à ébullition, et réduire le feu. 
  5. Cuire la viande jusqu’à ce que le bouillon soit évaporé.
  6. Mettre le mélange de côté et laisser refroidir.
  7. Mettre ¼ de tasse de stuffing au centre de chaque cercle de pâte.
  8. Avec un pinceau, mouiller la moitié de l’extérieur de la pâte.
  9. Replier la pâte pour obtenir une demi-lune. Utiliser une fourchette pour bien refermer la demi-lune (voir photo ci-haut).
  10. Frire les pâtés dans l’huile (375 F) pendant 5 minutes. Lorsqu’ils sont dorés,retirer de l’huile et déposer dans une assiette recouverte d’un papier absorbant.

Ces pâtés seront aussi délicieux réchauffés au four (15 minutes à 350 F).

mardi 12 février 2013

(purposely) Burnt Salad

My dad has cooked this dish for as long as I can remember, and my brother and I would always fight for the leftovers. This may be one of the easiest and quickest recipes for an appetizer or a side-dish. And warm goat cheese is a great start to any meal! 
The real name of this dish is probably something like "Warm goat cheese on roasted radicchio". However, W., who really enjoys it, renamed it to the much more intriguing name: “Burnt Salad”.
 Burnt Salad (for two)
  • 1 large radicchio
  • Olive oil
  • 1 tsp of sugar 
  • 4 oz. of goat cheese (or more)

  1.  Preheat the oven at 415 F. 
  2. Cut the core of the radicchio out and spread the leaves on a previously oiled baking sheet (have the leaves overlap so you can’t see the pan).
  3. Sprinkle the sugar and a little bit of oil evenly over the radicchio.
  4. In small, uneven chunks, put goat cheese on radicchio.
  5. Cook for at least 15 minutes or until the cheese is melted (despite the name, nothing has to be burnt).  

jeudi 24 janvier 2013

Greek stuffed peppers

Do you associate any dishes with a specific season? To me, Greek salad is a very summery dish but it is so good, that I decided to make it into a dish for cold winter nights.

I completely improvised this dish and opted against making it vegetarian. This is my first experience cooking ground turkey. It was on sale at the store, and I remembered having a conversation where someone mentioned that it was better than ground beef. W said that he thought it tasted like Thanksgiving stuffing !!!

  • 1 cup of quinoa
  • 1 ½ cup of chicken broth
  • 1 bay leaf
  • 2 tbs of butter
  1. Cook rinsed quinoa in butter for 2 minutes on medium heat. 
  2. Add chicken broth and bay leaf, bring to a boil. 
  3. Reduce heat to low, and simmer for 20 minutes. 
  4. Take off heat, and let sit for 5 minutes. Fluff with a fork like you would do for couscous.
Stuffed peppers
  • 1 large red onion, diced 
  • 1 pound of ground turkey
  • 1 tbs of dried oregano
  • 8 oz can of diced tomatoes
  • 1 cup of crumbled feta
  • 1 cup of pitted kalamata olives, chopped
  • 5 peppers cut in half, stem removed
  • mozzarella cheese, grated
  1.  While the quinoa is cooking, sauté the onions for 8 minutes on medium heat. Set aside.
  2. Cook ground turkey on medium-high heat, until it is not pink anymore.
  3. Mix onion, meat, oregano, tomatoes (not drained), feta and olives. Stir.
  4. In an oiled baking dish, placed the peppers and fill with stuffing. Cover the stuffing with mozzarella. 
  5. Bake in oven at 350 until hot and cheese melted.

lundi 14 janvier 2013

Pavlova (New Zealand Classic Dessert)

Three weeks in New Zealand and a new job are the reasons why I have not posted anything since early December.

So, for my first post of 2013: a New Zealand classic that we ate with W's family on Christmas eve. Yes, it's probably more a summer dessert, but we were lucky enough to have a summer Christmas.

A few days after we got back in Boston, I made this dessert for our second Christmas with W's family in the USA (yes - I was missing New Zealand).

Pavlova is a cake-style meringue dessert. I made individual portions and adapted Annabel Langbein's receipe form The Free Range Cook book (she was described to me as the Martha Stewart of New Zealand).

Pavlova (8 portions)

  • 6 egg whites (room temperature)
  • a pinch of salt
  • 1 1/4 sugar
  • 2 tsp of cornstarch
  • 1 tsp of white vinegar
  • 1 tsp of vanilla
  • Fruit, cut in small pieces (such as kiwis and blackberries)
  • Heavy whipping cream
  1. Preheat oven to 320 F. Line baking sheet with parchment paper.
  2. Beat the egg whites, salt and sugar with an electric mixer at the highest speed for approximately 10 minutes (it should be very thick and shiny).
  3. Add the cornstarch, vinegar and vanilla. Beat for a few seconds.
  4. Drop spoonful of the mixture on the pan, making 8 portions.
  5. Cook for 10 minutes, and then turn the heat down to 265 F.  Cook for 1 hour (or until the the outside is crisp.
  6. Turn the oven off and leave the pan in the oven for two hours (I didn't and it worked anyway).
  7. To serve, top with whipped cream and fresh fruit.